3.5 oz spinach 1 tablespoon olive oil 1 leek, thinly chopped 2 garlic cloves, minced 1.5 cups chopped mushrooms 10.5 oz firm tofu, chopped 1 teaspoon chili powder 1 teaspoon paprika 1 tablespoon chopped parsley 1.5 cups fresh whole wheat breadcrumbs 1 tablespoon olive oil 4 whole wheat hamburger buns and salad to serve FRIES 2 large potatoes 2 tablespoons flour 1 tsp chili paprika 2 tablespoons olive oil

1. To make the burgers, cook the spinach in a little boiling water for 2 minutes. Drain thoroughly and pat dry with kitchen paper. 2. Heat the oil in a skillet and saute the leek and garlic for 2-3 minutes. Add the remaining ingredients, except the breadcrumbs, and cook for 5-7 minutes until the vegetables have soft. Add the spinach and cook for one minute. 3. Transfer the mixture to a food processor and process for 30 seconds, until almost smooth. Transfer to a bowl, stir in the breadcrumbs, mix well, and leave until cool. Using floured hands, form the mixture into four equal size burgers. Chill for 1 hour. 4. To make the fries, cut the potatoes into thin wedges and cook in boiling water for 10 minutes. Drain and toss in the flour and chili powder. Lay the fries on a cookie sheet and brush with the oil. Cook in a preheated oven 400F, for 30 minutes or until golden. 5. Meanwhile heat 1 tablespoon oil in a skillet and cook the burgers for 8-10 minutes, turning once. Serve with the salad in a bap with the fries. Serves 4

Note: